The Eco Power Stadium, Doncaster
VCP took over the provision of catering in May 2023 and during the first year we created a new food and drink vision for the venue. This included securing new brewery and soft drinks partnerships, launching an events brand in DN4, integrating a cutting-edge EPOS system, and introducing our award-winning Street Food concept. Our supplier partners helped update and renew equipment to ultimately improve the offer and delivery of service.
We had to build a business from scratch, but in regaining fans’ trust we built a new reputation for food, drink, and service for match and event day business. As a result we exceeded both fans expectations and internal financial targets, all to critical and media acclaim. The impact was immediate, with spend per head increasing by 75%. Fans have already taken notice, sharing their enthusiasm on Footy Scran. Experience the transformation for yourself. CLICK HERE Footie Food Reviews | We Tried The Full Menu At Doncaster Rovers Football Club.
In our second season we have built on those foundations. Retail food has certainly been welcomed and warmly adopted by the fans, and we have now grown these sales by over 140% above budget!
Beyond matchdays, our refreshed hospitality offering continues to drive growth, with event sales increasing month after month. A new menu and beverage selection have elevated the guest experience, ensuring both corporate and private events are delivered to the highest standard under the DN4 brand.
Powering change at the Eco Power Stadium
SPH increased by 75%
Retail food sales 140% above budget
New EPOS and kiosk appliances
Fan-focused street-food, new brewery and soft drinks agreements, new C&E brand "DN4".
Take a closer look at other success stories in the VCP portfolio.
We drove growth through innovation for the home of Hull City and Hull FC with a 62% increase in spend per head.
Street-food to energise the fans and elevated hospitality experiences made for a great start to this new contract.
A total operational review made sure the catering operation is now more guest focused and increasingly profitable.